Cream puffs with custard filling
Description
Perfect for serving with tea and coffee. To make cream-filled tartlets, we need to prepare shortcrust pastry. I recommend using powdered sugar—it makes the dough more elastic. Usually, ready-made tartlets are simply filled with custard cream using a piping bag, but I once tried baking them together with the cream—the result is much more delicious.
Instructions
- 1
Step 1
Prepare the dough. Mix flour, butter, and powdered sugar, then add one egg. The butter should be at room temperature. Take pieces of dough and, using your fingers, firmly press them into the bottom and sides of the molds. Chill in the refrigerator for about 30 minutes.
- 2
Step 2
Meanwhile, prepare the cream: heat water with sugar until the sugar dissolves. Beat the eggs (9 pieces) with salt, then gradually pour in the melted sugar syrup. Add milk (I used condensed milk) and vanilla. Strain the mixture through a sieve to ensure there are no lumps. Place molds onto a baking tray and carefully pour the egg mixture into them.
- 3
Step 3
Place in the oven for 15–20 minutes—the top should form a crust, while the inside remains creamy and not thickened.
- 4
Step 4
There might be a slight omelet-like taste; place the baskets in the refrigerator, and once they cool down, the smell will disappear. Ready-made tartlets with custard cream can be served with berries, nuts, or honey.